乾海苔の色とクロ、フィルの量との關係

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概要

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• The dried commercial preparation of the marine alga, Porphyra tenera, known by the name of “Asakusa-nori” in Japan is widely consumed as food over here. It is graded on the market according to its color, lustre, taste, flavor, and form. Of these criteria of the classification, color is mostly resorted to since it goes hand in hand with the other characters and is very easily determined by the naked-eye examination. Our chemical analysis has shown in the material from Corea that the grading by the color is given in terms of relative amount of chlorophyl in the preparation (Table 1). Seasonal variation of the content of the coloring matter in question was found to exist in this alga in life, reaching its maximum in February (Table 2). Such variation was proved, amongst others, responsible for the difference of quality of the preparations. Discoloration of “Asakusa-nori” from dark blue to reddish purple takes place during storage. This discoloration was found in close relation with decrease of chlorophyl content in it and the rate of the change was much influenced by the humidity.

著者

• 柏田 研一

  朝鮮總督府水産試驗場

• 富士川 〓

  朝鮮總督府水産試驗場

関連論文

• 乾海苔の色とクロ、フィルの量との關係
• The Iodine Content in Porphyra tenera Growing in Corea
• A Simple Method for Determining Moisture Content in Fish Meal

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